Halekulani
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Banquet/Catering - Server (On-Call)
role at
Halekulani
2 days ago Be among the first 25 applicants
As an integral part of a team, the Banquet Server is responsible for continuously looking for ways to improve each guest's experience from providing exceptional guest service to serving the guests in a professional manner and performing all necessary operational duties.
Essential Functions
Greet and acknowledge all arriving/departing guests.
Know the location of the Banquet Facilities; function rooms, storage and kitchen areas.
Read and understand the information on the Banquet Event Orders, food and beverage menus, types of service and set‑ups.
Set up function rooms according to the information provided on the Banquet Event Orders: linen and skirt tables, silverware, glassware, china, candles, table numbers, center sets (sugar bowls, creamers, salt and pepper shakers). Assist guests with setting centerpieces and favors.
Understand and perform the sequence of service.
Maintain proper hygiene: wear gloves, fill butter bowls, chill wines and champagne, line trays, prepare backup inventory of silverware, glassware and china, brew coffee and tea, set up individual wait‑help stations, and maintain laundry bins and linen storage.
Return all silverware, glassware and china to the Stewarding Department; keep shelves and cabinet areas clean and presentable; check stations for lost and forgotten items.
Perform all other duties as required or assigned.
Supervisory Requirements Reports To: Banquet Manager; Lead Banquet Captain / Relief Banquet Manager; Banquet Senior Captain; Banquet Captain
Supervises: None
Education / Experience
Minimum 1 year prior experience as a Banquet Server preferred.
High school diploma or equivalent vocational training certificate; prior restaurant service and guest relations experience preferred.
Licenses / Certifications
Liquor Commission Card and certification from an alcohol awareness program required to serve alcoholic beverages.
Certification of previous training in liquor, wine and food service preferred.
Knowledge, Skills, & Abilities
Ability to anticipate guest needs; respond promptly and acknowledge all guests.
Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.
Must be highly organized, detail‑oriented, and able to multi‑task.
Ability to maintain positive guest relations at all times.
Available to work on holidays, special days such as Mother’s Day and Easter, weekends, and double shifts as business volume requires.
Physical Demands
Ability to move tables and chairs in the dining room.
Ability to lift and carry banquet oval trays with food courses weighing up to 30 lbs.
Ability to stand/walk for up to 8 hours during a work shift.
Maintain a stationary position for up to 8 hours during a work shift.
Frequent use of arms and hands; occasional sitting, climbing, balancing, stooping, kneeling, crouching, crawling; taste or smell as required.
Specific vision abilities: close vision, color vision, peripheral vision, depth & distance vision, and ability to adjust focus.
Work Environment
Outdoor, non‑air‑conditioned restaurant environment.
Exposure to hot, humid weather conditions.
Variable noise levels.
Seniority level
Entry level
Employment type
Full‑time
Job function
Other
Industries
Restaurants
#J-18808-Ljbffr
Banquet/Catering - Server (On-Call)
role at
Halekulani
2 days ago Be among the first 25 applicants
As an integral part of a team, the Banquet Server is responsible for continuously looking for ways to improve each guest's experience from providing exceptional guest service to serving the guests in a professional manner and performing all necessary operational duties.
Essential Functions
Greet and acknowledge all arriving/departing guests.
Know the location of the Banquet Facilities; function rooms, storage and kitchen areas.
Read and understand the information on the Banquet Event Orders, food and beverage menus, types of service and set‑ups.
Set up function rooms according to the information provided on the Banquet Event Orders: linen and skirt tables, silverware, glassware, china, candles, table numbers, center sets (sugar bowls, creamers, salt and pepper shakers). Assist guests with setting centerpieces and favors.
Understand and perform the sequence of service.
Maintain proper hygiene: wear gloves, fill butter bowls, chill wines and champagne, line trays, prepare backup inventory of silverware, glassware and china, brew coffee and tea, set up individual wait‑help stations, and maintain laundry bins and linen storage.
Return all silverware, glassware and china to the Stewarding Department; keep shelves and cabinet areas clean and presentable; check stations for lost and forgotten items.
Perform all other duties as required or assigned.
Supervisory Requirements Reports To: Banquet Manager; Lead Banquet Captain / Relief Banquet Manager; Banquet Senior Captain; Banquet Captain
Supervises: None
Education / Experience
Minimum 1 year prior experience as a Banquet Server preferred.
High school diploma or equivalent vocational training certificate; prior restaurant service and guest relations experience preferred.
Licenses / Certifications
Liquor Commission Card and certification from an alcohol awareness program required to serve alcoholic beverages.
Certification of previous training in liquor, wine and food service preferred.
Knowledge, Skills, & Abilities
Ability to anticipate guest needs; respond promptly and acknowledge all guests.
Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.
Must be highly organized, detail‑oriented, and able to multi‑task.
Ability to maintain positive guest relations at all times.
Available to work on holidays, special days such as Mother’s Day and Easter, weekends, and double shifts as business volume requires.
Physical Demands
Ability to move tables and chairs in the dining room.
Ability to lift and carry banquet oval trays with food courses weighing up to 30 lbs.
Ability to stand/walk for up to 8 hours during a work shift.
Maintain a stationary position for up to 8 hours during a work shift.
Frequent use of arms and hands; occasional sitting, climbing, balancing, stooping, kneeling, crouching, crawling; taste or smell as required.
Specific vision abilities: close vision, color vision, peripheral vision, depth & distance vision, and ability to adjust focus.
Work Environment
Outdoor, non‑air‑conditioned restaurant environment.
Exposure to hot, humid weather conditions.
Variable noise levels.
Seniority level
Entry level
Employment type
Full‑time
Job function
Other
Industries
Restaurants
#J-18808-Ljbffr